Between the Time of Blooming and Harvest and Compositions of Japanese Apricot (Prunus mume Sieb. et Zucc.) 'Nanko' Fruit, and Effects of Those Factors to Qualities of Processed Ume Liquor

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  • Oe Takaaki
    Ume Reserch Laboratory, Fruit Tree Experiment Station, Wakayama Reserch Center of Agriculture, Forestry and Fisheries
  • Kuwabara Aki
    Ume Reserch Laboratory, Fruit Tree Experiment Station, Wakayama Reserch Center of Agriculture, Forestry and Fisheries
  • Negoro Keiichi
    Ume Reserch Laboratory, Fruit Tree Experiment Station, Wakayama Reserch Center of Agriculture, Forestry and Fisheries
  • Yamada Satoshi
    Ume Reserch Laboratory, Fruit Tree Experiment Station, Wakayama Reserch Center of Agriculture, Forestry and Fisheries
  • Sugai Haruo
    Ume Reserch Laboratory, Fruit Tree Experiment Station, Wakayama Reserch Center of Agriculture, Forestry and Fisheries

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Other Title
  • ウメ「南高」の開花時期，採取時期と果実成分の関係およびそれらを原料として製造した梅酒品質への影響
  • ウメ ナンコウ ノ カイカ ジキ サイシュ ジキ ト カジツ セイブン ノ カンケイ オヨビ ソレラ オ ゲンリョウ ト シテ セイゾウ シタ ウメシュ ヒンシツ エ ノ エイキョウ

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Abstract

Effects of the time of flowering and harvest as well as the size of the fruit on the compositions of the fruit and the processed Japanese apricot liqueur (ume liqueur) were determined in the Japanese apricot (Prunus mume Sieb.et Zucc.) ‘Nanko’. Concentrations of citric acid and sorbitol in the flesh with skin increased until just before the day of full ripening and dropping stage. Growth of fruit that bloomed early was later than that of fruit that bloomed late. The fruit that bloomed early had lower concentrations of citric acid and sorbitol in the flesh with skin than fruit that bloomed late. Concentrations of citric acid and phenolics, antioxidant activity, and browning strength of the ume liqueur increased when the harvest time was delayed to just before the full ripening stage. When fruit was harvested on the same day, the larger fruit showed greater concentrations of citric acid, malic acid, sorbitol and β-carotene in the flesh with skin. Concentrations of citric acid and sorbitol and the browning strength of ume liqueur were higher when fruit above 2L size were processed. These results show that harvest time and fruit size influence the concentrations of components and the quality of both the fruit and the ume liqueur, suggesting that well-grown and enlarged fruit are most suitable for making ume liqueur.<br>

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